Baked Chocolate Doughnuts

Baked Chocolate Doughnuts 

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INGREDIENTS:

1 cup (125g) all-purpose flour (careful not to over measure)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg (gives them that "bakery donut" taste)

1 large egg

1/3 cup (65g) packed light brown sugar

1/4 cup (60ml) milk1

1/4 cup (60g) Greek yogurt2

2 Tablespoons (30g) unsalted butter, melted

1 and 1/2 teaspoons vanilla extract

CHOCOLATE GLAZE

1/2 cup (90g) semi-sweet chocolate chips

2 Tablespoons (30g) unsalted butter

2 teaspoons light corn syrup

2 teaspoons water

rainbow sprinkles

INSTRUCTIONS:

• Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
• Make the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
• Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
• Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease, as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
• Bake for 9–10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.
• Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments int he microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. You'll likely have leftover ganache. It's great on ice cream!
• Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
• Make ahead tip: You can freeze the unfrosted donuts for up to 2 months. Thaw overnight in the refrigerator, warm up to your liking in the microwave, and top with glaze.

Source: sallysbakingaddiction

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Banofee Pie

Banofee Pie

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INGREDIENTS:

For the toffee sauce

1 (405g) tin of condensed milk

Base

350g of digestives or biscuits of your choice

150g of butter, melted

1 (284ml) pot of double cream

3 bananas, sliced

Instant coffee (optional)

INSTRUCTIONS:

• To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 - 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water, otherwise, the tin will explode.
• For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan. Make sure that there are no holes. Chill. Meanwhile, whip the cream until it's stiff.
• There are three ways to arrange:
• Simple: Mix toffee and banana then pour onto the base. Sprinkle instant coffee then spread cream on top.
• Layer - spread cream onto the base, sprinkle a little bit of instant coffee then arrange the sliced banana, spread toffee then repeat.
• Layer 2 - spread cream onto the base, arrange the sliced banana then add another layer of cream. Sprinkle some coffee powder and drizzle it with toffee.

Tip:

I suggest using a spring form or loose bottomed cake tin. If not, line your tin with either a cling film or parchment paper so it will be easier to lift the whole pie out without breaking it.

Source: allrecipes.co.uk

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Chocolate Brownie

Chocolate Brownie 

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INGREDIENTS:

1 (18.25 ounce) package chocolate cake mix

 1/2 cup melted butter

 1/3 cup milk

 2 eggs

 35 chocolate covered caramel candies

 1 cup semisweet chocolate chips

 1 cup toffee baking bits

INSTRUCTIONS:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Unwrap chocolate covered caramel candies and set aside.
• In a large bowl, combine the cake mix, melted butter, milk and eggs. Stir with a wooden spoon until well blended. Press half of the mixture or a little bit more evenly into the bottom of the prepared pan.
• Bake for 6 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips and toffee bits over the top. Press the caramel candies into the surface 5 across and 7 down. Do not press all the way to the bottom. Spread the remaining brownie dough over the top. Return to the oven for an additional 20 to 25 minutes, or just until a toothpick inserted into the center comes out clean. Cool before cutting into 35 squares.

Source: allrecipes.com

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Mango Shrikhand

Mango Shrikhand

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INGREDIENTS:

Curd or yogurt made from half a litre of milk - approx 3 to 3.5 cups

2 mangoes/aam, chopped

4-5 cardamom/hari elaichi/choti elaichi crushed

A pinch of saffron strands/kesar

½ cup sugar or as required

INSTRUCTIONS:

• Hung the curd in a muslin, cheese cloth or kitchen napkin for 3-4 hours.
• Puree the mangoes.
• Add the thick hung curd to the blender along with crushed cardamom, saffron and sugar.
• Blend till smooth
• Pour shrikhand in individual serving bowls.
• Chill and serve the amrakhand with some pooris or just have it plain.

Source: vegrecipesofindia.com

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Sandesh

Sandesh
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INGREDIENTS:

½ cup moist paneer / Indian cottage cheese

2 ½ tbsp. Powdered sugar

Pinch of cardamom powder or rose water

Garnishing as desired

Pista, almonds, saffron, Choco sprinkles or tutti fruit

INSTRUCTIONS:

• To a nonstick pan, add moist paneer, powdered sugar and rose water or cardamom powder. Mix well and cook on a low flame.
• The mixture melts off and becomes gooey, cook until you get a thick consistency and the mix leave the sides of the pan.
• Cool down, Kead lightly and roll to balls and flatten slightly. Pista or almond flour can be added while kneading.
• Garnish with nuts or saffron.
• Refrigerate and consume sandesh within 2 days

Source: indianhealthyrecipes
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